Glazed Blueberry Streusel Muffins Recipe

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Glazed Blueberry Streusel Muffins Recipe
Glazed Blueberry Streusel Muffins Recipe photo by Taste of Home
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Glazed Blueberry Streusel Muffins Recipe

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5 1 1
Publisher Photo
A lemon glaze adds a little zest to these mouthwatering muffins. You can substitute raspberries for the blueberries.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plus 2 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon grated lemon peel
  • STREUSEL TOPPING:
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice

Directions

In a large bowl, combine the flour, sugars, baking powder, cinnamon and salt. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel. Fill greased or paper-lined muffin cups two-thirds full.
Combine topping ingredients; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm muffins. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Streusel Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p85

Nutritional Facts

1 each: 186 calories, 6g fat (2g saturated fat), 27mg cholesterol, 160mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup plus 2 tablespoons milk
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon grated lemon peel
  • STREUSEL TOPPING:
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter, melted
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  1. In a large bowl, combine the flour, sugars, baking powder, cinnamon and salt. In a small bowl, whisk the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel. Fill greased or paper-lined muffin cups two-thirds full.
  2. Combine topping ingredients; sprinkle over batter. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over warm muffins. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Streusel Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p85

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MurphyNJ User ID: 7103738 235339
Reviewed Oct. 21, 2015

"These were delicious! I liked the mix of the streusel with the small amount of glaze on top. Of course, blueberries with a bit of lemon taste great together. The neighbors I shared them with gave rave reviews also."

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